The research experiment was designed with an aim of assessing the variability and relationships among physico-chemical properties, antioxidant activity and bioactive compounds content in edible and non-edible portions of BARI Dragon Fruit-1 and BAU Dragon Fruit-1 cultivars in Bangladesh. The obtained data from the study that possibly could provision the development of food products with the information precisely on the characteristics of each edible and non-edible portion of these dragon fruit cultivars making these fruit wastes into value added products.